1 onion, sliced into rings
1 green pepper, cut in strips
1 clove garlic, minced (your taste)
1 tbsp. oil
1 (14 oz.) can stewed tomatoes, undrained
1 (8 oz.) can tomato sauce, unsalted
2 tbsp. dry wine
1 tsp. dried sweet basil
1 lb. fish fillets

In skillet, saute onion, green pepper, and garlic in oil until tender. Stir in tomatoes, tomato sauce, wine and basil. Heat to boiling, then reduce heat and cook uncovered about 15 minutes, stirring occasionally. Place fish in tomato mixture. Cover and simmer about 15 minutes or until fish flakes easily with a fork. Yield: 4 servings; serving size: 1 fillet. This recipe suggested for heart patients.